Gelatin is a structure-forming agent produced from animal raw materials. The origin of gelatin determines the technological features of its production processes. In order to increase the efficiency of equipment use and to produce high quality products it is necessary to rationalize the modes and conditions of one of the main production processes, namely the process of drying. This determines the need to identify and account for independent technological parameters that determine the values of specific productivity, thermal efficiency, determining the technical and economic indicators in the organization of the technological flow, in particular, its intensity and timing of storage of end products, and as a consequence, reducing the duration of the process and its energy and resource consumption. As part of the present work, experimental and analytical studies were carried out to rationalize and evaluate the efficiency of fish gelatin drying processes. The kinetic regularities of fish gelatin drying were studied in order to establish a rational dehydration regime. The dependence of the variation of the specific output of the end product in the drying plant on the parameters determining the transfer rate of heat and substance during dehydration of gelatin in the dispersed state were revealed and mathematically described. The study of the mechanism of the dehydration process and its kinetic regularities makes it possible to formulate and solve the physical and mathematical problem of determining the rational parameters of the drying operation and modelling this operation in order to predict its modes for similar products.

The technology of phosphate-calcium food additive production from fish bone tissue has been developed. Includes the stages of cooking of bone raw materials, separation of muscle tissue cuts, and processing at 700-750 °C. Its nutritional value was assessed; the organoleptic indicators and chemical composition of the resulting food additive were studied; its microelement composition was determined. The product can be considered to be a functional ingredient of food products. The use of the food additive in the composition of food products increases the content of phosphorus and calcium, thereby enriching their mineral composition.